Name: Torta Barozzi
Ingredients: 300 g unpeeled almonds; 250 g sugar; 150 g butter; 75 g dark chocolate; 15 g unsweetened coca powder; 5 eggs; 1-2 tsp of coffee powder

Barozzi Cake

Torta Barozzi

The Torta Barozzi, a rich and flavorful dessert, originating from Vignola, a town in the Emilia-Romagna. Created in 1886 by Eugenio Gollini, this cake's recipe is a well-guarded secret whose original recipe is known to only a select few. The combination of almonds, chocolate and coffee creates a dense, aromatic combination.

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Best Season: Suitable throughout the year

Ingredients

300 g unpeeled almonds
250 g sugar
150 g butter
75 g dark chocolate
15 g unsweetened coca powder
5 eggs
1-2 tsp of coffee powder

Preparation

Toast the almonds in the oven (about 10 ° minuti/180), leave to cool and powder in a mixer. Mount the egg whites until stiff and set aside.
In a bowl or mixer beat the egg yolks with the sugar, stir in the egg whites, then the almond powder and cocoa. Water bath melt the chocolate with the butter, add the rest of the dough slowly, add the coffee powder.
Bake in hot oven at 160 ° for 40 minutes.

Keywords: dessert, cake, tart, torta, italy, italian, barozzi, pasteries

Torta Barozzi

Torta Barozzi

Ingredients

Preparation

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